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Soft pastel buttercream birthday cake with piped floral details in pink and lavender

Vanilla Cake Recipe with Flavor Variations

This soft and versatile vanilla cake is perfect as a base for flower birthday cakes. With optional variations like chocolate, lemon zest, or almond extract, it's ideal for a wide range of celebrations and decorating styles.
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Prep Time 20 minutes
Cook Time 30 minutes
Decorating Time 1 hour
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup Unsalted butter softened
  • 1 1/2 cups Granulated sugar
  • 4 Large eggs at room temperature
  • 1 tablespoon Vanilla extract
  • 2 3/4 cups All-purpose flour
  • 2 3/4 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Whole milk at room temperature
Flavor Variations (Optional)
  • 1/2 cup Unsweetened cocoa powder for Chocolate Version
  • 1 tablespoon Lemon zest for Lemon Zest Version
  • 1 teaspoon Almond extract for Almond-Infused Version

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 8-inch round cake pans
  • Spatula
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer.
  4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. With mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined.
  6. If using a flavor variation, gently fold it in at this stage.
  7. Divide batter evenly between pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

To ensure flat layers, use a kitchen scale to divide batter evenly. If necessary, level the cake tops once cooled for easier decorating. Cakes can be baked in advance and stored for up to 3 days wrapped at room temperature or frozen for longer.